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John Loprieno’s Eggplant Parmigiana

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CATEGORY CUISINE TAG YIELD
Eggs, Dairy Italian Lifetime tv, Life3 1 servings

INGREDIENTS

1 c Tomatoe puree
1 c Crushed tomatoes
1 cn Tomato paste; (small)
1 Onion; chopped
3 c Fresh mushrooms; chopped
Salt & pepper
Fresh basil
Fresh oregano
Olive oil
1 Eggplant; peeled and sliced
Italian breadcrumbs
2 Eggs
Splash milk
1/2 c Parmesan cheese
Pam cooking spray

INSTRUCTIONS

INGREDIENTS FOR THE SAUCE
INGREDIENTS FOR THE EGGPLANT
How to Prepare: The Sauce
1. In a saucepan, brown the onion, green pepper and mushrooms.
2. Add tomato puree, crushed tomatoes and tomato puree.
3. Season to taste...and let simmer.
How to Prepare: The Eggplant
1. Thinly slice eggplant into round discs...and blot with paper towels to
absorb moisture.
2. In a medium glass bowl beat the eggs and add the milk to it.
3. Dip the eggplant into the egg mixture and then into the breadcrumbs to
coat it.
4. Spray cooking sheet lightly with Pam cooking spray, and then spread
eggplant slices onto cookie sheet.
5. This then goes into a 450 degree oven for 20 minutes, flip slices after
10 minutes.
Assemble the Dish
1. Begin layering...First the sauce, then the eggplant, more sauce then
cheese to fill up pan.
2. Bake assembled dish at 350 degrees for about 20 minutes or until cheese
is melted and dish is bubbling.
3. Let the dish rest for 5 to 10 minutes before cutting...or it will be too
runny.
John plays "Cord Roberts" on ABC's "One Life to Live."
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